Strawberry Pecan Salad with Raspberry Vinaigrette

Salads are more than just a side dish; they can be a celebration of flavors and nutrition. Among the many options available, this Strawberry Pecan Salad with Raspberry Vinaigrette stands out. This vibrant dish balances indulgent flavors with healthy ingredients.

Makes 4 servings | ⏱️ 30 mins | gluten free 🌾

Salad Ingredients:

• 5 cups arugula

• 10 fresh strawberries

• 1 cup candied pecans

• 1/2 cup vegan cheese - try to find a vegan cheese that closely resembles either feta

• raspberry vinaigrette

  
  

Raspberry Vinaigrette Dressing Ingredients:

• 1 cup frozen raspberries

• 1 tbsp maple syrup

• 1/4 olive oil

• 1/2 tsp dijon mustard

• 1 tbsp balsamic vinegar

Candied Pecans Ingredients:

• 2 cups pecans

• 1 tbsp vegan butter

• 1 tbsp water

• 1/3 cup light brown sugar

• 2 tsp cinnamon

• Salt

Candied Pecan Instructions:

1. In a small saucepan on low heat, mix the butter, sugar, water, and cinnamon, stirring until the sugar dissolves and the butter melts.

2. Remove from the heat and add pecans, stirring until they are well coated.

3. To a parchment lined baking sheet, add the pecans and bake at 330 F (165 C) for 20 minutes, stirring halfway through.

4. Remove them from the oven and allow them to cool fully before using. Store them in a glass container for up to two weeks.

Salad and Dressing Instructions:

1. Begin by preparing the dressing. Just combine the raspberries, maple syrup, olive oil, Dijon mustard, and balsamic vinegar in a small blender and blend until smooth.

2. Place the arugula, sliced strawberries, and vegan cheese in a large serving bowl for the salad.

3. Drizzle the dressing over the top, add candied pecans, and enjoy.